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APPETIZERS

Fried Green Tomatoes, herbed goat cheese, fire-roasted Cajun remoulade

General Joey’s Calamari,
tempura, ginger & soy glaze, diced sweet and serrano peppers

Salmon Thai, rice paper-wrapped Thai pesto on salmon filet, spicy citrus ponzu

Hawaiian Poke Tuna, sweet onions, seaweed, spicy roasted sesame soy sauce

Gambas al Ajillo, Spanish-style pan-seared shrimp with shaved garlic, serrano pepper, thyme in a sherry broth with grilled bread

Farm-Raised Organic Prince Edward Island Mussels,
lemongrass & serrano white wine broth

Old Bay Wild Crab Cake,
Saltine encrusted, tomato-basil risotto, sugar snap peas, Cajun remoulade

Wagyu Beef Carpaccio, shaved Asiago cheese, fried capers, crispy shallots, creamy Dijon sauce

Flat Iron Steak Tacos, soft corn or flour tortilla, tomatillo salsa, guacamole, sour cream

Artisan Cheese Board (selections vary weekly) baguette, quince paste, almond fig cake, artisan honey, fruit

SOUPS & SALADS

Chicken Tortilla Soup, avocado, tomatoes, corn, mozzarella, chilies, cilantro & lime

Soup du Jour

Braised Cider Beet Salad, artisan greens, goats cheese, spiced pecans, citrus vinaigrette

Chopped Salad, romaine, tomato, avocado, carrots, blue cheese, prosciutto, scallions, egg, cucumber dill dressing

House Salad, artisan greens, blue cheese crumbles, tomatoes, white balsamic vinaigrette

Spinach Salad, organic spinach, red onion, egg, bacon vinaigrette, goats cheese toast

PASTA

Shrimp Linguini, sautéed jumbo Wild Gulf shrimp, spinach, tomatoes, spicy white wine broth

Beef Bolognese, traditional Bolognese sauce over farfalle pasta, shaved Parmesan

Apple & Sausage Ravioli, browned butter cream sauce, sage, crisped sausage, apple cider reduction

Angel Hair al Pomodoro, San Marzano tomatoes, EVOO, sweet basil

VEGETARIAN

Vegetable Plate, choice of any four sides 

Tofu Milanese, panko-breaded and sautéed tofu with EVOO and roasted lemon over creamy polenta, San Marzano tomato sauce and seasonal vegetables

SEAFOOD

Scottish Salmon, sun-dried cherry pistachio risotto, garlic broccoli, citrus-dill beurre blanc

Cajun Mahi Mahi, blackened Mahi Mahi, red rice with mussels, crawfish beurre blanc, snap peas

Sesame Encrusted Ahi Tuna, sushi rice cake, ginger-cucumber salad, crispy nori, wasabi-soy vinaigrette

Sea Bass, baby bok choy, purple "Forbidden" rice, lemongrass beurre blanc

Old Bay Crab Cakes, saltine crust, sugar snap peas, tomato-basil risotto, Cajun remoulade

BEEF, GAME AND POULTRY

Elk Tenderloin, raspberry & mustard marinade, sweet potato gratin, haricot verts

Certified Angus Beef 16 oz N.Y. Strip Steak, served with au jus and choice of side OR shared by 2 with two sides

Herb Roasted Chicken, purple "Forbidden" rice, seasonal vegetables, roasted lemon jus

Burgundy Braised Beef Short Ribs
, horseradish mashed potatoes, sautéed spinach & tomato, natural reduction

Grilled Pork Chop,
fennel and rosemary encrusted, sour cream and scallion mashed potatoes, cabernet demi and seasonal vegetables

Steak Frites, grilled Flat Iron steak, house cut french fries, haricot verts, chimichurri sauce

SANDWICHES

Black & Blue, grilled blackened chicken, blue cheese, lettuce, diced tomatoes, toasted hoagie, pesto mayo, house cut french fries

"Triple B Burger" Painted Hills Angus Beef, Applewood Bacon, Balsamic onions, sharp cheddar, lettuce, tomato toasted bun

SIDES
Haricot Verts (French green beans)
Tomato Basil Risotto
Sugar Snap Peas
Sautéed Spinach
Baby Bok Choy
Broccoli
House Cut French Fries
Black Beans and Rice
Buttermilk Mashed Potatoes
Horseradish Mashed Potatoes
Roasted Red Bliss Potatoes
Purple "Forbidden" Rice
Seasonal Vegetables

Executive Chef: Scott Warren



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